Simplicity over everything. That’s my motto. Good food doesn’t need a bunch of bells and whistles. It needs good flavors, done the right way. This recipe is exactly that. I wanted to keep it super simple so that you have something to throw together on a school night, after a long work day.
This dinner will not only feed your whole family with leftovers, but it is so quick to make that you can have it prepped and in the oven in literally 5 minutes. You can even prepare early and marinate the chicken the night before, and then all you have to do is throw it on the pan.
You can expect a lot more of these types of recipes as we get into the school year. I know so many of us have kids, work multiple jobs, and really don’t want to add on a 2-hour dinner to the end of our days.
So look no further than this quick and easy sheet pan dinner that might just become your kids' new favorite din din.
Est Time: 40 min. (35 min cook time)
Serves: 4-6
Ingredients:
1½ lbs boneless chicken thighs
Yes, you can use chicken breasts. Are you tired of me telling you to use dark meat yet? Too bad.
1½ lbs Yukon gold potatoes, chopped
You can honestly buy the cheapest potatoes available.
1 small onion, sliced
Again, cheap onion is all that matters.
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp honey
1 tsp garlic powder
1 tbsp apple cider vinegar
1 tsp paprika
Salt and pep
Optional: lemon and parsley to finish
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
